After the ingredients are put into the jar, let them ferment naturally. After one year the stinky brine produces a strong aroma and fresh flavor before it can be used. During the natural fermentation period, the brine should be stirred two to three times to make it ferment evenly. When used, after removing the brine, the dregs can still be stored in a container as old brine and allowed to continue fermenting. This is good for increasing the flavor of the brine. If the year is too long, too much crude fiber residue in the tank, you can fish out part of it, and then add part of the new material in proportion. Stinky brine can be used repeatedly over a long period of time, the older the more valuable, the stronger the flavor, the better the taste of stinky tofu.

Main Ingredients:

30 pieces of refined white bean curd (1.5cm thick, 5X5cm)

Seasonings:

2kg of vegetable oil (2000g, 100g (2 taels)), 1 tael of red oil (50g), 1 tael of soy sauce (50g), 0.5g of sesame oil. 50 grams), sesame oil 0.5 two (25 grams), 2.5 grams of monosodium glutamate (MSG), chicken broth 2 two (100 grams)

Scented oil, MSG and a little soup into the juice

3, will be the oil boiling, tofu block by block under the pot to fry for 5 minutes (the fire is big, with a small fire, frying through the shall prevail) into a burnt outside and inside the tender fish out of the dish with chopsticks in the middle of each block of tofu poked a hole in the eyes of the juice can be poured into the eye.